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Vegetable stack with mustard thyme sauce
Try all sorts of root vegetable combinations with this vegetable stack.
Preheat oven to 170ºC.
Peel pumpkin, scoop out seeds and slice finely. Note that if the pumpkin is too hard to cut, prick holes in the skin with a fork and place it in the microwave on high for 5 minutes (depending on the size of the pumpkin) to soften the skin - don't forget it will need time to cool down before you handle it. Peel the parsnips and slice into 1cm pieces. Then peel the potatoes and slice finely.
Grease a round cake tin and place the layers of vegetables inside starting with the pumpkin over the base of the tin. Spread over 2 tablespoons of mayonnaise and scatter with thyme. Repeat the layering with parsnip, mayonnaise and thyme, finishing with a potato layer. Spread with remaining mayonnaise and thyme. Sprinkle with salt and pepper.
Wrap foil over top of cake tin and bake for 30 minutes (checking that the vegetables according to their thickness are tender). While that bakes, prepare the mustard thyme sauce by peeling the shallots and chopping finely. Place in a saucepan with white wine vinegar. Bring to the boil and simmer for 4 minutes.
Stir in the mustard, water and thyme leaves. Cool for 3 minutes, stirring all the time.
When the stack is ready stand for 5 minutes to cool then turn out and cut into wedges and served with the sauce.
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